Flank steak with rosemary and arugula salad

Ingredients:

• 1 small flank steak (about 680 g), cut lengthwise
• 1 can (425 g) canned white beans (reserve liquid)
• 1 package (140 g) young arugula (about 8 cups)
• 1/4 cup and 1 teaspoon olive oil, plus more for greasing
• 3 cloves grated garlic
• 1 tbsp fresh chopped rosemary and 1 small sprig
• Salt and ground black pepper
• 1/2 red onion, thinly sliced
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• 55 g Parmesan, thinly sliced ​​with a vegetable peeler

Preparation:

1. Mix 2 tbsp olive oil, 2 cloves grated garlic and chopped rosemary In a small bowl. Pierce the steak with a fork; rub with garlic oil. Let marinate for 10 minutes.
   
   Meanwhile, heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the remaining grated garlic and cook for 30 seconds, stirring occasionally, until softened.
   
   Add the beans and their juices, a sprig of rosemary, and 1/2 cup water. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring, until slightly thickened. Season with salt and pepper. Cover.
2. Meanwhile, combine the red onion and lemon juice in a large bowl and set aside. Heat a grill pan over medium heat and brush with olive oil. Season the steak with salt and pepper and grill each side for 5 minutes, or until cooked through and charred. Transfer to a cutting board.
3. Add arugula and 2 tablespoons of olive oil to the bowl with the onions; season with salt and pepper to taste and toss to combine. Remove the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak across the grain and serve with the beans. Top each serving with arugula and Parmesan cheese.